There’s something deeply satisfying about the combination of warm spices, tender lentils, and caramelized carrots. This vibrant salad brings all those elements together in a dish that’s as nourishing as it is beautiful.

The creamy lemon-tahini dressing ties everything together with a nutty richness and a refreshing citrus kick. Whether you’re looking for a hearty lunch, a light dinner, or a show-stopping side, this recipe delivers.

Best of all, it’s simple to make, budget-friendly, and packed with plant-based protein and fiber—perfect for a cozy meal or healthy meal prep option.

Ingredients

• 250g green or brown lentils, rinsed
• 500g carrots, chopped into 2cm pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 45ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 60ml tahini
• 60ml fresh lemon juice
• A handful of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a baking tray, toss the chopped carrots with 30ml olive oil, ground cumin, ground coriander, salt, and pepper. Roast for 20–25 minutes, until tender and lightly caramelized.
2. While the carrots roast, heat the remaining 15ml of olive oil in a medium pot over medium heat. Sauté the chopped onion and 2 minced garlic cloves for 3–4 minutes until softened.
3. Add the rinsed lentils and 750ml of water to the pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water.
4. To make the dressing, whisk together the tahini, lemon juice, the remaining 1 minced garlic clove, and a pinch of salt in a small bowl. Gradually whisk in 60–80ml of water until the dressing reaches a smooth, pourable consistency.
5. In a large serving bowl, combine the cooked lentils, roasted carrots, and most of the chopped parsley. Pour the tahini dressing over the top and toss gently. Garnish with the remaining parsley and serve warm or at room temperature.

Tips & Substitutions

• Make it ahead: Cook the lentils and roast the carrots a day in advance; assemble with dressing just before serving.
• Try different legumes: Swap lentils for chickpeas or black beans for a different texture and flavor.
• Add extra crunch: Sprinkle toasted seeds or nuts like pumpkin or almonds on top for added texture.

Nutrition

Calories: 1880 kcal (total)

• Fat: 75g
• Carbohydrates: 210g
• Fiber: 54g
• Protein: 72g